Method

Add the lemon juice, then gradually add enough water to form a smooth batter that is thick enough to coat the back of a spoon. Allow to stand for 10-15 minutes while you prep the veg.

3.

Add all of the remaining ingredients (not the oil of course!) to the batter mixture and mix well to coat the potatoes, cauliflower, peas and onions.

4.

Heat the oil in a deep heavy-based frying pan until a breadcrumb sizzles and turns brown when dropped into it.

5.

When the oil is hot, carefully drop tablespoonfuls of the batter mixture into the oil and fry for 5-6 minutes, or until the pakoras are crisp and golden-brown and the vegetables have cooked through. This quantity makes around 20 pakoras, cook in batches, don't overcrowd the saucepan/oil or they will

6.

A) stick together en masse

7.

B) lower temp of oil

8.

C) take an eternity to cook!

9.

Serve immediately with riata - although GJ is not overly fond of riata, so we had them with sweet chilli sauce, which was more than acceptable!

Nutritional information

Nutritional analysis per serving (8 servings)

Energy238kj

Fat Total5g

Saturated Fat0g

Protein11g

Carbohydrate38g

Sugar6g

Sodium368mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.